Cranberry Spinach Salad

1 tbsp. margarine

¾ cup almonds, blanched and slivered

1 lbs. spinach, rinsed and torn into bite-size pieces

1 cup dried cranberries

2 tbsp. toasted sesame seeds

1 tbsp. poppy seeds

½ cup sugar

2 tsp. minced onion

¼ tsp. paprika

¼ cup white wine vinegar

¼ cup cider vinegar

½ cup vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir in almonds in butter until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.  Toss with spinach just before serving.